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WT Holiday




All Aboard

Simplify entertaining at the holidays with grazing boards that include cheese, charcuterie, seafood, fruit, and nuts.

Seasonal Cooking

From the WT Kitchen

Weekly Recipe

Tuscan Kale Salad with Truffle Honey, Pecorino, and Pine Nuts

This kale ribbon salad holds up beautifully in the summer heat but remains a favorite in the colder months when served alongside a butternut squash risotto or a hearty winter short rib stew with polenta. One of the few dressed green salads that are just as wonderful the next day, Tuscan kale is a deep blue-green, tender brassica suited to eating raw. Pair with toasted pignoli, strong, tangy Ewe's milk Pecorino Romano, earthy tasting black truffle honey and finish with a squeeze of lemon to activate the salivary glands--visions of silvery olive groves, medieval villages perched on hilltops, and fields of sunflowers may momentarily transport you to the sun-kissed rolling hills of Tuscany regardless of the season.

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There is no love sincerer than the love of food

George Bernard Shaw